Monster Meatballs
Category: Main Dishes | Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese | 175g |
| Parmigiano Reggiano DOP | 50g |
| Bread (crumbs) | 70g |
| Milk | 125ml |
| Egg | 1 |
| Bread crumbs | 30g |
| Nutmeg (grated) | To taste |
| Salt | Pinch |
| Vegetable broth | 1L |
| Potatoes | 600g |
| Shallot | 1 |
| Extra virgin olive oil | To taste |
| Salt | Pinch |
| Vegetable broth | 800ml |
| Tomato puree | 500g |
| Extra virgin olive oil | To taste |
| Salt | Pinch |
| Fresh basil | 3 leaves |
| Green olives | 3 |
| Sesame seeds (black) | To taste |
Instructions:
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Prepare the vegetable broth: Begin by preparing the vegetable broth that will be used for the meatballs and the potato cooking process.
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Prepare the bread crumbs: In a bowl, soak the bread crumbs in milk until they are fully absorbed. Set them aside.
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Make the meatball mixture: In another bowl, combine the ricotta cheese, grated Parmigiano Reggiano, and grated nutmeg. Then, add the soaked bread (squeeze out any excess milk from the bread) and season with a pinch of salt. Mix everything together until well combined. If the mixture feels too soft, add 30g of bread crumbs to firm it up. If needed, lightly wet your hands to help prevent the mixture from sticking.
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Form the meatballs: Shape the mixture into 20 small meatballs, approximately 20 grams each. Set aside.
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Cook the meatballs: In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the shallot and sauté until soft. Carefully add the meatballs to the pan and pour in the vegetable broth to cover the meatballs halfway. Let them cook gently for 10–15 minutes or until they are fully cooked through and tender. Once cooked, remove the meatballs from the broth and place them in a bowl.
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Prepare the tomato sauce: In another pan, heat some extra virgin olive oil and pour in the tomato puree. Allow it to simmer gently. Season with salt to taste and cook for about 10 minutes until thickened.
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Assemble the dish: Once the tomato sauce is ready, place 3-4 meatballs on a plate and top each meatball with a slice of green olive to resemble an “eye.”
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Serve with mashed potatoes: Serve the meatballs alongside one or two teaspoons of creamy mashed potatoes as a perfect complement to the dish. For added flair, sprinkle with black sesame seeds and garnish with fresh basil leaves.
Enjoy your delicious Monster Meatballs with a twist of creativity!
